continued.
Chef Ramón Freixa of El Raco d’en Freixa has a long family tradition in Catalonia, an area known during Easter for its elaborate tarts and giant chocolate sculptures. His restaurant, El Raco d’en Freixa, was run by his father before him, and his grandparents were local bread makers. Chef Ramón’s presence in the kitchen has produced progressive Spanish cuisine, such as the “snacks,” or high-concept tapas, that he serves as appetizers. He still honors the past, though, by focusing on traditional Mediterranean ingredients like olives and bread, as evidenced by the most tempting breadbasket in Barcelona. Here are some of his dishes put together in an Easter menu with progressive Spanish flare, including recipes with Iberian pork sausage and calçots, an onion variety found in northern Spain that reaches the end of its season around Easter.